Peas and Pasta Salad
A creamy pasta salad with peas, crispy bacon and sharp Cheddar in a tangy mayonnaise dressing.
Ingredients
- 450g cavatappi (or other short curly pasta)
- Salt and freshly ground black pepper
- 40g red onion, finely chopped
- 425g jar mayonnaise-style salad dressing (such as Miracle Whip)
- 1 tbsp cider vinegar
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp sugar
- 280g frozen peas, thawed
- 50g sharp Cheddar, shredded
- 6 rashers bacon, cooked until crisp and crumbled
Instructions
- Cook the pasta in salted boiling water as directed on the packet for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl of ice water to stop it cooking further. Stir until cool, then drain in a colander, shaking to release as much water as possible.
- To make the dressing, mix the red onion, salad dressing, cider vinegar, Worcestershire sauce and sugar in a large bowl. Taste and season with a pinch of salt and a grind or two of pepper.
- Add the pasta and coat completely with the dressing. Stir in the peas, cheese and bacon.
- If making ahead, cover and refrigerate until ready to serve, adding the bacon right before serving.